Cast-iron meatloaf - Something Edible
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Cast-iron meatloaf

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Cast-iron meatloaf


Servings: Serves about four (can easily be doubled as well).

Prep Time: 10 minutes

Cook Time: 1 hour



  • 1 lb ground beef 85% lean is good here.
  • 4 oz tomato sauce
  • 1 1/4 cup instant stuffing mix (about 1/2 a box)
  • 1 egg slightly beaten
  • french-fried onion for garnish when it's done.
  • Sauce

  • 4 oz tomato sauce
  • 1 Tbsp brown sugar
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper ground
  • 1/4 tsp coriander ground
  • 1/4 tsp thyme ground
  • 1/8 tsp liquid smoke Hickory or mesquite: the choice is yours.

  • Instructions: Preheat an oven to 325F or a grill for indirect heat at the same temperature. Lightly olive oil a 10-12 in cast iron skillet.
    For the loaf, whisk the egg with the tomato sauce and add the stuffing. Let the mix stand for about five minutes to let the stuffing soak up the tomato and egg. In the meantime, combine all the sauce ingredients in a separate bowl and stir until integrated.

    Back to the loaf - Work beef into stuffing mix with your hands (don't over-mix). Shape into a loaf in the skillet while leaving a well to hold the sauce. Pour sauce over the loaf and cook for 1 hour or until the internal temperature is at least 160F. Garnish with French-fried onions & let rest for 10 minutes before slicing.

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